dimethyl tetrasulfide
tetrasulfide, dimethyl

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  DIMETHYL TETRASULPHIDE

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  Dimethyl Tetrasulphide

Name: methyldisulfanyldisulfanylmethane CAS Number: 5756-24-1 3D/inchi Other(deleted CASRN): 85931-55-1 ECHA EINECS - REACH Pre-Reg: 227-278-8 FDA UNII: Search Nikkaji Web: J45.908I CoE Number: 11459 XlogP3-AA: 1.80 (est) Molecular Weight: 158.32982000 Formula: C2 H6 S4 NMR Predictor: Predict (works with chrome, Edge or firefox) EFSA/JECFA Comments: Substance no longer supported by Industry (EFSA, 2011ai). Category: flavoring agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search   Physical Properties: Appearance: yellow clear liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.30300 to 1.30900 @ 25.00 °C. Pounds per Gallon - (est).: 10.842 to 10.892 Refractive Index: 1.65800 to 1.66400 @ 20.00 °C. Boiling Point: 243.14 °C. @ 760.00 mm Hg (est) Vapor Pressure: 0.051000 mmHg @ 25.00 °C. (est) Vapor Density: 5.4 ( Air = 1 ) Flash Point: 163.00 °F. TCC ( 72.78 °C. ) logP (o/w): 2.490 (est) Soluble in:   alcohol   water, 1751 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: sulfurous garlic meaty sulfurous Odor Description:at 0.10 % in propylene glycol. garlic meaty Odor and/or flavor descriptions from others (if found). Taytonn ASCC Dimethyl Tetrasulphide Odor Description:Alliaceous, Garlic, Meaty   Cosmetic Information: None found   Suppliers: Charkit Chemical DIMETHYL TETRASULPHIDE Penta International DIMETHYL TETRASULFIDE Taytonn ASCC Dimethyl Tetrasulphide Odor: Alliaceous, Garlic, Meaty Tengzhou Jitian Aroma Chemiclal Dimethyl Tetrasulfide   Safety Information: European information : Most important hazard(s): Xn - Harmful. R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.   Hazards identification   Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements   Pictogram   Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for dimethyl tetrasulfide usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.016 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 46 (μg/person/day) Threshold of Concern: 1800 (μg/person/day) Structure Class: I   Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.   average usage mg/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.20000 1.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.10000 0.50000 Edible ices, including sherbet and sorbet (03.0): 0.20000 1.00000 Processed fruit (04.1): 0.20000 1.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 0.20000 1.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.10000 0.50000 Bakery wares (07.0): 0.20000 1.00000 Meat and meat products, including poultry and game (08.0): 0.10000 0.20000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.10000 0.20000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.10000 0.50000 Foodstuffs intended for particular nutritional uses (13.0): 0.20000 1.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): - - Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.20000 1.00000 Ready-to-eat savouries (15.0): 0.40000 2.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.10000 0.50000   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20 View page or View pdf Flavouring Group Evaluation 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08 (2008) View page or View pdf Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009) View page or View pdf Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):5756-24-1 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :79828 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 methyldisulfanyldisulfanylmethane Chemidplus:0005756241   References:   methyldisulfanyldisulfanylmethane NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 5756-24-1 Pubchem (cid): 79828 Pubchem (sid): 135038452 Flavornet: 5756-24-1 Pherobase: View   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements HMDB (The Human Metabolome Database): HMDB41065 FooDB: FDB020940 YMDB (Yeast Metabolome Database): YMDB01465 Typical G.C. VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor alliaceous dimethyl trisulfide FL/FR burnt rum ether FL/FR cheesy S-( methyl thio) butyrate FL/FR citrus grapefruit mercaptan FL/FR coffee coffee difuran FL/FR 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR meaty meaty dithiane FL/FR 4- methyl nonanoic acid FL/FR sulfuryl acetate FL/FR musty hazelnut pyrazine FL/FR nutty 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- methyl pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR spicy ethyl vinyl ketone FL/FR sulfurous benzothiazole FL/FR ethyl 3-mercaptopropionate FL/FR ferula assa-foetida absolute FL/FR 2- mercaptopropionic acid FL/FR methyl 3-(methyl thio) propionate FL/FR 4- methyl 4-mercaptopentan-2-one 1% solution FL/FR 2- methyl 5-(methyl thio) furan FL/FR methyl mercaptan FL/FR 3-( methyl thio) hexanol FL/FR 2-( methyl thio) phenol FL/FR onion oil FL/FR 1- phenethyl mercaptan FL/FR tobacco methyl benzoxole FL/FR For Flavor No flavor group found for these 4- acetyl-2-methyl pyrimidine FL allyl methyl disulfide FL allyl methyl trisulfide FL allyl propyl disulfide FL allyl propyl sulfide FL allyl propyl trisulfide FL gamma- aminobutyric acid FL amyl mercaptan FL 1,2- butane dithiol FL 2-(2- butyl)-4,5-dimethyl-3-thiazoline FL cyclopropyl (E,Z)-2,6-nonadienamide FL 2,5- diethyl thiazole FL diethyl trisulfide FL diisopropyl sulfide FL diisopropyl trisulfide FL 2,6- dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone FL bis(2,5- dimethyl-3-furyl) disulfide FL (Z+E)-2,5- dimethyl-3-tetrahydrofuran thiol FL (Z+E)-2,5- dimethyl-3-thioacetoxytetrahydrofuran FL 2,5- dimethyl-3-thiofuroyl furan FL dipropyl sulfide FL ethyl (E,Z)-2,6-nonadienamide FL S- ethyl 2-acetyl aminoethane thioate FL ethyl 3-mercaptopropionate FL/FR ethyl 4-(acetyl thio) butyrate FL ethyl isothiocyanate FL ethyl methyl trisulfide FL ethyl propyl disulfide FL ethyl propyl trisulfide FL (Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL (Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL 4- methyl 4-mercaptopentan-2-one 1% solution FL/FR methyl butyl sulfide FL methyl dihydrofuran thiol FL 2- methyl thiazolidine FL 4-( methyl thio) butanol FL 2-( methyl thio) ethanol FL 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-furyl tetrasulfide FL 3-((2- methyl-3-furyl)thio)-4-heptanone FL 4-((2- methyl-3-furyl)thio)-5-nonanone FL 1,9- nonane dithiol FL peanut dithiazine FL 1- phenethyl mercaptan FL/FR 1,3- propane dithiol FL iso propyl disulfide FL 3- thienyl mercaptan FL N-(2-(3,4- dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide FL 3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide FL 4- mercapto-2-pentanone 1% in acetoin FL 2- methyl-1-methyl thio-2-butene FL pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine FL 1-(2- thienyl) butanone FL alliaceous alliaceous allyl mercaptan FL allyl thiopropionate FL benzyl mercaptan FL 1,3- butane dithiol FL cyclopentyl mercaptan FL diethyl disulfide FL dimethyl trisulfide FL/FR dipropyl trisulfide FL 2- methyl thioacetaldehyde FL 3- tetrahydrothiophenone FL truffle sulfide FL burnt bacon dithiazine FL 1,6- hexane dithiol FL rum ether FL/FR chemical 2,5- dimethyl furan FL citrus grapefruit mercaptan FL/FR cocoa butyraldehyde FL coffee coffee difuran FL/FR earthy difurfuryl sulfide FL 1,8- octane dithiol FL eggy iso propyl mercaptan FL fatty (E,E)-2,4- decadienal FL dimethyl sulfoxide FL 4- methyl nonanoic acid FL/FR garlic allyl methyl sulfide FL green 4- penten-1-yl acetate FL herbal massoia bark oil FL meaty 4- allyl-2,6-dimethoxyphenol FL benzothiazole FL/FR 2,6- dimethyl thiophenol FL 2,5- dimethyl-3-furan thiol FL 1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% FL 4- furfuryl thio-2-pentanone FL meaty dithiane FL/FR (R,S)-2- mercapto-3-butanol FL 2- mercaptomethyl pyrazine FL 2- mercaptopropionic acid FL/FR 2- methyl 3-(methyl thio) furan FL 2-( methyl thio) phenol FL/FR 12- methyl tridecanal FL bis(2- methyl-3-furyl) disulfide FL S-(2- methyl-3-furyl) ethane thioate FL 2- methyl-3-tetrahydrofuran thiol FL phenyl mercaptan FL propyl 2-mercaptopropionate FL propyl 2-methyl-3-furyl disulfide FL pyrazinyl ethane thiol FL 2- pyridinyl methane thiol FL sulfuryl acetate FL/FR thialdine FL ortho- thiocresol FL ortho- thioguaiacol FL metallic 2,5- dihydroxy-1,4-dithiane FL 3-( methyl thio) hexanol FL/FR musty 2- ethoxythiazole FL hazelnut pyrazine FL/FR 2- methyl 5-(methyl thio) furan FL/FR S-( methyl thio) butyrate FL/FR nutty 3,5- diethyl-2-methyl pyrazine FL 2,5- diethyl-3-methyl pyrazine FL 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR methyl benzoxole FL/FR 2- methyl pyrazine FL/FR nutty thiazole FL onion furfuryl isopropyl sulfide FL methionol FL methyl propyl disulfide FL methyl propyl trisulfide FL propyl thioacetate FL popcorn 2- propionyl-2-thiazoline FL roasted ethyl 3-(furfuryl thio) propionate FL hexyl mercaptan FL savory N-(2,4- dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL N-( heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide FL N1-(2- methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL N1-(2- methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide FL seafood 1,4- dithiane FL spicy ethyl vinyl ketone FL/FR sulfurous 2,3- butane dithiol FL butyl mercaptan FL diallyl polysulfides FL diallyl tetrasulfide FL diallyl trisulfide FL ethyl methyl sulfide FL S- ethyl thioacetate FL ferula assa-foetida absolute FL/FR furfuryl methyl sulfide FL furfuryl thiopropionate FL methyl 2-methyl-3-furyl disulfide FL methyl mercaptan FL/FR 1-( methyl thio)-2-butanone FL 3- methyl-2-butane thiol FL 2- naphthyl mercaptan FL onion oil FL/FR roasted butanol FL 2,4,6- trithiaheptane 10% in triacetin FL vegetable methyl 3-(methyl thio) propionate FL/FR tyramine FL   Potential Uses: FL garlic FL meat FL onion   Occurrence (nature, food, other):note   allium species Search Trop Picture   beef heated beef Search PMC Picture   beer - up to 0.001 mg/kg Search PMC Picture   blood orange oil italy @ 0.50% Data GC Search Trop Picture   cocoa Search Trop Picture   garlic bulb Search Trop Picture   hop oil Search Trop Picture   mushroom shiitake mushroom fruit Search PMC Picture   nira - 2.8 mg/kg Search Trop Picture   onion oil Search Trop Picture   Synonyms:   dimethyl tetrasulphide 1,4- dimethyltetrasulfane   methyldisulfanyldisulfanylmethane   tetrasulfide, dimethyl   Articles:   None found yet. 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Notes: Constit. of various Allium spp. and Lentinus sp.